An Inauthentic Bánh Mì
Abe says
For me there are really two options for making something new:
1. Research it: check several recipes, read up on the history and context to the extent that Wikipedia or similar offers, watch related videos if a new technique is involved, check recipes again, determine a version or variation, and build a precise shopping list.
2. Throw something together. I am hungry.
In many cases I prefer #1. The process by which Ann and I usually end up eating dinner does not lend itself to this, however. It usually involves resolving to make a decision, later, and then going back and forth between options that one of us comes up with and the other rejects, before coming to an awkward consensus. Thusly last night we resolved on making bánh mì, which I don’t think either of us has ever had. (I am to understand this is a form of felony in foodland.)
The resolution though, the moral of the story, is that even an inauthentic, uninformed bánh mì is delicious and can be made quickly and easily from generally off-the-shelf parts.
We got some chipotle-lime roast beef (we wanted the flavors to go together) and Provençal pâté (it was the cheapest) from Whole Foods. We would have gotten daikon, except for (1) it only came in huge pieces, and (2) it mysteriously disappeared after we returned from the bulk goods. Weird.
Inauthentic Bánh Mì
serves 2
2/3 baguette, halved and opened
1/4 lb prepared pâté
a few slices of ham, medium or thin-sliced
some meat, maybe roasted pork or chicken or beef or meatballs
a couple inches of English cucumber, thinly sliced
1 serrano pepper
a small bunch of cilantro
a small bunch of basil, preferably Thai basil
3 Tbsp mayonnaise
sriracha, or other chili sauce
For Pickles
1 small carrot, or 1/2 a medium carrot, julienned
1-2 radishes, or a little piece of daikon, julienned
1/4 cup rice wine vinegar
1 Tbsp salt
2 Tbsp sugar
1/4 tsp coriander seeds, lightly crushed
Bring vinegar, 1/4 cup water, salt, sugar, and coriander to a boil in a small saucepan. Add carrot and radish and let stand at least 15 minutes. Drain and rinse.
Mix mayonnaise with a few drops (or several, to taste) of chili sauce. Spread mayo on one half of the bread, and pâté on the other.
Pile on everything else. Eat.
Yay, I’m so excited to see an update!
Your version of Bahn Mi sounded quite all right, although I have to say I am a little bit uncertain about the pâté. One of my regular lunches when I was a student at UW was a Bahn Mi from a little shop on the Ave–don’t remember what it’s called, but it was located pretty close to Schmitz. Back then I was a non-meateater, so I always got the marinated tofu (which is possibly about as inauthentic as your version, hard to say). It was delicious, sweet and spicy. Might have to attempt it at home someday!
Yeah I sort of regret missing out on Banh Mi Pate when I was in Hanoi